Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion

Rusak, Gordana; Šola, Ivana; Bok, Valerija Vujčić

doi:10.1007/s13197-021-05086-5

Cited by 16 publications

(14 citation statements)

References 29 publications

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“…In predigested samples, the highest distance which points to the biggest difference was detected between l-ascorbic acid and pH and all other methods. These results indicate that the contents of total polyphenolic compounds, oxalates and nitrates in predigested samples are closely related to antioxidant and α-amylase inhibitory activities and that lowering the pH value with lemon juice can positively affect these parameters, which is confirmed by the literature (17,38,43,44). In all digested samples (Figs.…”

Section: Principal Component Analysissupporting

confidence: 84%

“…Digestible vitamins C and D may have a positive effect on polyphenol (flavonoids: catechins and anthocyanins) content and bioavailability (16). The stab ility of the polyphenols may also be affected by the pH of the solution (17). The pH values and content of vitamins and polyphenols of different citrus juices depend on the variety, condition of growing, harvesting time, storage and juice processing (18)(19)(20)(21).…”

Section: Introductionmentioning

confidence: 99%

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Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals

Bok

Šola

Rusak

2022

Food Technol. Biotechnol. (Online)

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Research background. Citrus limon (L.) Burm lemon juice is rich with many important natural chemical components (flavonoids, citric acid, vitamin C) and is used in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverage systems has been investigated, but there is very little information about their ability to modulate polyphenol digestive behavior. The goal of this study was to determine stability and digestive availability of spinach (Spinacia oleracea L.) polyphenols by adding different concentrations of lemon juice (0, 2, 5, 10 and 20 %) during in vitro digestion. Experimental approach. Content of polyphenols, and other spinach rich compounds including nitrate, oxalic acid, L-ascorbic acid in spinach formulation with various concentrations of lemon juice were measured in predigested and digested samples using in vitro human digestion model. Antioxidant activity and α-amylase inhibitory activity of spinach lemon juice formulation was also measured. Results and conclusions. Highest increases in total polyphenols, total flavonoids, total phenolic acids, oxalic acid and nitrate content were noted in predigested and almost all digested spinach samples formulated with highest concentration of lemon juice. In the same sample concentration of individual compounds significantly increased after salivary (L-ascorbic acid), initial (p-coumaric acid) and intestinal (quercetin) phase of digestion for each phase individually. High bioaccessibility of polyphenols, nitrate, oxalic and L-ascorbic acid for all phases of digestion were observed in almost all spinach lemon juice formulation with the exception for nitrate (gastric and intestinal phase) and oxalic acid (intestinal phase) which had moderate bioaccessibility. Novelty and scientific contribution. For the first time stability and digestive availability of spinach polyphenols, oxalic acid, nitrate and L-ascorbic acid were tested with different concentrations of lemon juice. Lemon juice pH and L-ascorbic acid increase stability and availability of polyphenols in spinach lemon juice formulation during in vitro digestion. Antioxidant and α-amylase inhibitory activity increase in dose depending manner after lemon juice addition. Accordingly, spinach formulated with 20 % of lemon juice appears as the best source of dietary polyphenols with antioxidant activity, antidiabetic activity and nitrate that may be used as functional drink.

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Section: Principal Component Analysissupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals

Bok

Šola

Rusak

2022

Food Technol. Biotechnol. (Online)

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“…Theaflavin administered to rats with induced diabetes lowered the levels of lipid peroxidation markers as well as other oxidative stress markers, while increasing the activity of antioxidative enzymes and exogenous non-enzymatic antioxidants [119,125,164]. During in vitro digestion of a water extract of matcha tea, polyphenols become more bioavailable and are characterized by higher antioxidative and antidiabetic activity when compared to sencha tea [165].…”

Section: Antioxidative Activitymentioning

confidence: 99%

Antioxidant, Anti-Inflammatory, and Immunomodulatory Properties of Tea—The Positive Impact of Tea Consumption on Patients with Autoimmune Diabetes

2021

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The physiological markers of autoimmune diabetes include functional disorders of the antioxidative system as well as progressing inflammation and the presence of autoantibodies. Even though people with type 1 diabetes show genetic predispositions facilitating the onset of the disease, it is believed that dietary factors can stimulate the initiation and progression of the disease. This paper analyses the possibility of using tea as an element of diet therapy in the treatment of type 1 diabetes. Based on information available in literature covering the last 10 years, the impact of regular tea consumption or diet supplements containing tea polyphenols on the oxidative status as well as inflammatory and autoimmune response of the organism was analyzed. Studies conducted on laboratory animals, human patients, and in vitro revealed positive effects of the consumption of tea or polyphenols isolated therefrom on the diabetic body. Few reports available in the literature pertain to the impact of tea on organisms affected by type 1 diabetes as most (over 85%) have focused on cases of type 2 diabetes. It has been concluded that by introducing tea into the diet, it is possible to alleviate some of the consequences of oxidative stress and inflammation, thus limiting their destructive impact on the patients’ organisms, consequently improving their quality of life, regardless of the type of diabetes. Furthermore, elimination of inflammation should reduce the incidence of immune response. One should consider more widespread promotion of tea consumption by individuals genetically predisposed to diabetes, especially considering the drink’s low price, easy availability, overall benefits to human health, and above all, the fact that it can be safely used over extended periods of time, regardless of the patient’s age.

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“… Rusak, Šola, and Vujčić Bok (2021) evaluated the effect of simulated gastrointestinal digestion on the concentration of phenolic compounds, antioxidant activity, and antidiabetic potential of powdered green tea Matcha and bagged Sencha. Sencha green tea is obtained from conventional manufacturing while the production of Matcha tea involves the inhibition of approximately 90% of sunlight between 3 and 4 weeks before harvest, accelerating the maturation of the leaves.…”

Section: Bioactive Composition Of Teasmentioning

confidence: 99%

“…The total concentration of phenolic compounds reduced from 68% to 79%, of which flavan-3-ols reduced between 83 and 88% and flavonols, 51 to 58% after simulated gastrointestinal digestion. After the digestive process, the antidiabetic activity of Matcha tea was superior to Sencha, standing out as an adjunct in the treatment of postprandial hyperglycemia ( Rusak et al, 2021 ). Shu, Li, Yang, Dong, and Wang (2019) evaluated the bioaccessibility of phenolic compounds from powdered green tea sieved in different particle sizes (564.24, 47.85, 34.62 and 15.10 µM).…”

Section: Bioactive Composition Of Teasmentioning

confidence: 99%

Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

et al. 2021

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Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion

Cited by 16 publications

References 29 publications

Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals

Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals

Antioxidant, Anti-Inflammatory, and Immunomodulatory Properties of Tea—The Positive Impact of Tea Consumption on Patients with Autoimmune Diabetes

Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

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